Chongqing pickled Chinese cabbage Chicken ---- Sour and Tasty

1. Prepare a fresh chicken, of course, a local chicken is the best. In big cities, local chickens are like rare animals like giant pandas. Remove the internal organs and clean the fur

2. Cut all the chickens into slightly larger chunks. Boil them for a while to reduce the size. After chopping, there will be blood foam. Rinse each piece with warm water and drain the water

3. Add a little soy sauce, pepper powder, cooking wine, a little cornstarch, and cooking oil

4. Grab well and marinate for a few minutes

5. I suddenly wanted to eat pickled Chinese cabbage fish a few days ago, but every time I went to the food market and saw the pickled Chinese cabbage shop, it was really too dirty. Every time I looked at it, I had to give up and then try to buy some online. Wow, I didn't expect it to be really good. The acidity is just good, and it won't be very broken

6. After opening the packaging, clean it with cold water and cut the stem into slightly larger pieces

7. It looks good, isn't it? There's quite a lot of it

8. I also bought Sichuan style pickled lantern peppers by the way

9. When making this dish, usually enlarge the garlic and ginger a little more, and divide the peeled garlic into two parts each

10. Peel and cut ginger into small pieces

11. Some fresh Chinese prickly ash will be more fragrant. You can not put it if you don't have it. Anyway, I also brought pickled Chinese cabbage with me when I bought them online

12. Add a little more oil to the pot, add ginger, garlic, and Sichuan peppercorns until fragrant. [Actually, I not only added fresh Sichuan peppercorns, but also dried Sichuan peppercorns from my mother's hometown, which are really fragrant]

13. Add a small amount of dried chili segments

14. Pour in the marinated chicken chunks and stir fry. You can stir fry for a while to squeeze out the chicken oil inside

15. Pour a proper amount of Baijiu. I like to put some Baijiu in my meat dishes. I can remove the fishy smell without mentioning the fragrance

16. Pour in an appropriate amount of hot water, bring to a boil over high heat, then turn to low and medium heat and slowly cook

17. When two thirds of the soup is left, put in the cut pickled Chinese cabbage, mix them with chopsticks, and continue to cook on a low heat

18. About one-third of the soup, add an appropriate amount of salt, chicken powder, and seasoning when the room is full of fragrance

19. If you want to stew it and eat it, leave a little more soup

20. Put it into a large container

21. Heat another pot with oil and add a little dried chili peppers and Sichuan peppercorns until fragrant

22. Humiliate the freshly fragrant Sichuan peppercorns and chili oil onto the chicken again, and the great achievement is complete

23. It's really appetizing to eat. Usually, I can't eat a bowl of rice. Yesterday, I ate an extra bowl and threw it away

24. Those who want to buy pickled Chinese cabbage and pepper can add me wx and send you a private message

25. After taking the photos, I stewed it and ate it. When the weather gets colder, the whole family sits around a table, having such a pot is so refreshing...